Recipes · Romanian · Dips and Spreads
Zacuscă (Romanian Roasted Vegetable Spread)
One serving has 308 kcal and 3 g protein, and at least a fifth of a woman's daily need of vitamin C (185%), vitamin K (64%), pyridoxine (40%), vitamin E (31%), manganese (29%) and fiber (24%). Ready in 70 minutes.
- Preparation: 20 min
- Cooking: 50 min
- Makes: 1 serving (326 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 100 g Eggplant, raw
- 100 g Bell pepper, red, raw
- 40 g Onions, raw
- 60 g Tomatoes, canned, crushed
- 25 g Vegetable oil
- 0.3 g Bay leaves
- 1 g Salt
Method
- Roast the eggplant and peppers directly over a flame or under a hot broiler until the skins blacken and blister, about 15-20 minutes, then peel and chop the flesh.
- Gently cook the chopped onion in half the oil for 8-10 minutes until soft and translucent.
- Add the roasted eggplant and pepper, the crushed tomatoes and the bay leaf, and simmer for 25-30 minutes, stirring often, until thick and jammy.
- Stir in the remaining oil and the salt, and cook for a further 10 minutes.
- Cool and spoon into a jar; zacuscă is traditionally made in large batches in autumn and keeps well refrigerated for a couple of weeks, or can be canned for longer storage.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 308 kcal | 15% |
| Carbohydrates | 20.2 g | |
| Water | 274 mL | |
| Fiber | 7 g | 24% |
| Protein | 3.4 g | 7% |
| Tryptophan | 0.03 g | |
| Threonine | 0.11 g | |
| Isoleucine | 0.09 g | |
| Leucine | 0.14 g | |
| Lysine | 0.13 g | |
| Methionine | 0.03 g | |
| Cystine | 0.04 g | |
| Phenylalanine | 0.13 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.12 g | |
| Histidine | 0.06 g | |
| Fat | 25.7 g | |
| Monounsaturated | 5.7 g | |
| Polyunsaturated | 14.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 12.8 g | |
| Saturated | 4 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 0 mg | |
| Calcium | 48.3 mg | 5% |
| Copper | 0.22 mg | 24% |
| Iron | 1.7 mg | 9% |
| Magnesium | 42.4 mg | 14% |
| Manganese | 0.53 mg | 29% |
| Phosphorus | 81.1 mg | 12% |
| Potassium | 676 mg | 14% |
| Selenium | 0.97 µg | 2% |
| Sodium | 507 mg | |
| Zinc | 0.65 mg | 8% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.81 mg | 16% |
| Pyridoxine (vitamin B6) | 0.52 mg | 40% |
| Folate (vitamin B9) | 83.9 µg | 21% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 22.7 mg | 5% |
| Vitamin A | 166 µg | 24% |
| Vitamin C | 139 mg | 185% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4.7 mg | 31% |
| Vitamin K | 57.7 µg | 64% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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